Got Rum? We Do! TMTM · the best of the islands. It is a blend of medium- to heavy-bodied aged rums...

Got Rum? We Do!Got Rum? We Do!TMTM

Got Rum? Magazinewww.rumshop.net

Rum News,MANGO Flavored Rums,

& The Spirit of Cooking!

Rum News,MANGO Flavored Rums,

& The Spirit of Cooking!

August 2004August 2004

2 • Got Rum?

Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

CONTENTS

Rum Consulting Services

Rum Consulting ............................ 2From The Editor ............................. 3Rum In The News ........................... 4About Mangoes ............................. 5Battle of Mango Rums ................ 6-7The Spirit of Cooking .................. 8-11Rum Market ..................................... 12-14

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Got Rum? • 3


From the EditorThe True Taste of Mangoes

I have been a fan of man-goes ever since I was achild. Few other fruits cansatisfy me the way a ripe,juicy and sweet mango can.Fortunately for me, my pas-sion for rum is shared notonly by my wife, Margaret,but also by the majority of ourstaff and friends. For thisreason I was overwhelmedwith joy when several mango-flavored rums wereintroduced into the market. We assumed wewould quickly receive samples from the import-ers for us to review in the magazine. Time, how-ever, went by and we did not receive anything inthe mail. Our thirst for mangoes and rumunquenched, we proceeded to a local liquor storeto purchase the evaluation bottles ourselves, de-termined to share with our readers the many vir-tues of mango.

By weight, no other fruit is consumed in largerquantities than mango. Mangoes liven up thecolor and taste of fresh salads and can also beused in cooking. Mangoes are especially goodwith smoked meats, chicken and shellfish. Theypuree easily for delectable sauces and desserts.

But where did mangoes come from? The mangois one of the first fruits to be cultivated by man.Most horticulturists and historians agree in thatthe edible mango originated in India. Designs ofthe fruit, flowers and leaves of the mango tree arefound in Buddhist and Hindu temples throughoutIndia. According to Indian folklore, Buddha wasgiven a mango orchard by a faithful follower sothat he could rest in its cool shade. It is, further-more, generally agreed that the natural origin ofthe mango in India is in the Northeastern regionon the foothills of the Himalayan mountain in thevicinity of India's boundary with Bangladesh. Thegreat Mogul Emperor Akbar, who ruled at Delhi

from 1556 to 1605 had an orchard of 100,000mango hectares.

The Portuguese successfully planted mangoesin Brazil around 1700. It reached the West Indiesaround 1740 and was introduced into Florida in1833 by Dr. Henry Perine.

The name "mango" comes from the Tamil word“man-kay.” The Portuguese adopted it as“manga” when they settled in western India.

Did you know that …

...mangoes are sometimes called "the appleof the tropics"?

...mangoes have a sacred role in India? Bud-dha was presented with a grove of mango treesin which to rest, and the tree has come to be seenas something that grants wishes, as well as, asymbol of love.

...Indian villagers believe that when a son isborn, mango trees grow new leaves? Theyuse leaves to decorate their doorways and an-nounce the happy event to the world.

...mango leaves are also used at weddingceremonies to ensure that the newlywedswill bear children?

...on holy days, some Hindus use mangotwigs to brush their teeth?

As you can see, the world relies on mangoes forits nutritional, religious and decorative properties.The idea of a rum company capturing the trueessence of mangoes and mixing it with rum isalmost too good to be true. Did they succeed?Did they fail? I invite you to read the results of thetaste test in this month’s “Angel’s Share” section.

Luis AyalaPublisher

4 • Got Rum?


Rum In The NewsRestaurant Hospitality article highlights “12 Fascinating Light Spirits You Likely Haven’t Heard Of”.The author of the article is our esteemed colleague and friend Mr. Robert Plotkin. The article lists adozen distilled spirits, including the following rums:

• CRUZAN BLACK STRAP RUM — Distilled at the Cruzan Diamond Estate on St. Croix, thetantalizing rum fills a glass with amazing array of flavors and a bouquet that representsthe best of the islands. It is a blend of medium- to heavy-bodied aged rums that drinkslike a sumptuous alembic brandy. It’s also ideal for drink making.

• ENGLISH HARBOUR EXTRA OLD RUM — This luxurious spirit hails from Antigua and isrenown throughout the Caribbean. It is comprised from a blend of bourbon-barrel agedrums, the oldest of which being 21 years old. Few spirits can compare to its savory,lingering finish.

• PYRAT SUPERIOR BLANCO RUM — Crafted on the island of Anguilla, this appropriatelynamed light rum is a blend of Solera-aged, pot-distilled rums and coral-filtered spring water. Thegolden color is carefully filtered out rendering it crystal clear. This Pyrat is utterly delicious.

The other spirits listed were: MAGELLAN GIN, MILLERS GIN, POTOCKI WÓDKA, SCORPIONMEZCAL, SHAKERS ROSE VODKA, WET BY BEEFEATER, WYBOROWA SINGLE ESTATEVODKA, ZUIDAM GENEVER GIN and ZYR RUSSIAN VODKA.

ROBERT PLOTKIN is the past president of the National Bar & Restaurant Association andauthor of numerous books including the 4th edition of “The Bartender's Companion: TheOriginal Guide to American Cocktails and Drinks”. He can be reached at BarMedia 1-800-421-7179 or e-mail him at [email protected].

Inner Circle Rum Voted The World’s Best Rum – Again!

14TH July, 2004. Inner Circle Rum today announced today that their Green Dot 57.2% Dark Rumhas won the “ Jim Murray ” Trophy for the Best Rum at the prestigious 2004 International Wine andSpirit Competition held annually in London. Often referred to as “the Olympics of the beverageindustry”, this competition is arguably one of the premier competitions of its type in the world andattracts the world’s best producers who showcase their products against their global competitors(www.iwsc.co.uk). For more information please visit www.innercirclerum.com.

Got Rum? • 5


About MangoesHere are some of the most popular varieties of mangoes originating from Mexico. If you live in Asiaor in areas with a large Indian population, you will also find other varieties which are more popular inIndia.

TOMMY ATKINS

Medium to large (16 to 24 oz.),oval or oblong shape, goldento greenish skin with crimsonblush, mild sweet flavor withpineapple or peach notes,firm, fairly fibrous texture.

HADEN

Medium to large (16 to 24 oz.), oval or round shape, smoothskin that turns from green to yellow with red highlights, over-laid by yellow and white dots, luscious flavor, firm texture.

ATAULFO

Small (6 to 12 oz.), flattenedoval shape, thin canary yel-low skin, delicate spicy-sweetflavor, buttery texture. The fa-vorite mango of aficionadosworld wide.

KENT

Large (20 to 26 oz.), oval shape, greenish skin with dark redblush and small yellow dots, vibrant juicy flavor, tender texture.

KEITT

Large (20 to 26 oz.), oval shape,green skin with slight dark redblush aromatic with berry andpeach flavor notes, very smoothtexture.

Mango photos and reci-pes courtesy of Mangosfrom Mexico Packer and

Exporter Association.

6 • Got Rum?


The Battle of the Mango-Flavored Rums

Got Rum? • 7


The Battle of the Mango-Flavored RumsIf you like mangoes and rum, a delicious mango-flavored rum should satisfy all your senses. We firsttested the rums for color, then for aroma and lastly for taste and aftertaste. The four rums in ourlineup (in no particular order) were: Malibu Mango Flavor Rum (42-Proof), Don Lorenzo MangoRum (45-Proof), Cruzan Mango Rum (55-Proof) and Mount Gay Mango Flavored Rum (64-Proof). For the most part all rums were made using extremely young alcohol, which contributed verylittle rum characteristics to the final product. Here are our results:

Color

With the exception of Don Lorenzo, all rums were void of color. Don Lorenzo Mango had avery inviting orange color, one that suggested a mango taste more than the others.

Aroma

All rums had very fruity aromas. Most of them had varying amount of citrus notes, not alwaysreminiscent of mangoes. The one rum that got closer to reproducing the natural smell ofsweet, ripe mangoes was Don Lorenzo. Second place winner was Malibu.

Taste

Our taste buds had been teased and were salivating with anticipation. Despite the factthat the color and aroma of most of the rums in the lineup were not very good depictionsof fresh, ripe mangoes, we still hoped that our taste buds would not disappoint us...butthey did. Amazingly, none of the rums was able to capture the mango essence our palatesso desperately seeked. Some flavors were too bitter, others too artificial to be enjoyable.The most enjoyable of the batch, however, was Don Lorenzo again. The second place win-ner was Malibu Mango Flavor Rum. Our congratulations to Todhunter-Mitchell for producingthe closest rendition to a mango-flavored rum in the market today.

Sweetness

When judging taste, we had to award or deduct points from each rum’s taste scorebased on its sweetness. Rums that were too sweet were penalized just like those whichwere not sweet enough. When looking at the sweetness level alone, Cruzan emerged asthe unanimous winner with Malibu as a close second place winner.

The Verdict

Hopefully one day in the not-so-distant future we will be able to enjoy a mango-flavoredrum that will take our breath away. In the mean time we are better off enjoying a freshlysliced mango and a snifter of a favorite rum. For a quick homemade version of amango rum, mix 3 tablespoons of Mango Flavor Tang (available in most supermarketscatering to Hispanics) in 1/2 cup of water and add 1/2 cup of white rum. Makes 1 cup.

8 • Got Rum?


The Spirit of Cooking - by Margaret AyalaMangoes have alwaysbeen my favorite fruit so Iam delighted to share withyou some delicious rumbased mango recipes. Onebite of a mango and it feelslike you have suddenlystepped onto a tropical is-land. The great thing aboutmangoes is that there areso many different varieties that you can really getcreative in cooking with them. For example, didyou know that in the island of St. Lucia (WestIndies) there are over 120 different varieties ofmangoes? So, let your imagination run wild andlet your cutting board make some magnificantcreations! If you have a recipe you would like toshare with us, please e-mail me [email protected].

Mango-Blueberry Colada Salad(pictured on opposite page)

2 Mangoes, peeled, seeded and cubed (about1-3/4 cups)2 C. Fresh Blueberries1/4 C. Frozen Piña Colada mix (thawed)1 Tbsp. Dark Rum

In a large bowl, combine mango cubes, blueber-ries, piña colada mix and rum. Into 4 martiniglasses or dessert dishes, spoon fruit mixture,dividing evenly. Garnish with blueberries, mangoslices and thin lime slices threaded onto longtoothpicks, if desired. Yields: 4 portions.

Mango Smoothie

Here’s a pure and simple mango refresher. Forsomething more exotic, try the variations.

1 Very Ripe Mango1/2 - 1 C. Milk

1/4 tsp. Vanilla Extract1-1/2 C. Ice CubesSugar (to taste)

On a board, hold the mango with one of the nar-rower sides facing up. Starting 1/4-inch from thestem, slice along each side of the pit to cut off the“cheeks.” With a knife, carve out the fresh, cut-ting as close to the skin as possible or scoop outwith a large spoon; cut each piece in half. Peelcenter section of mango; cut off the remainingfruit. In a blender, place the mango, 1/2 cup milkand vanilla; whirl until smooth, adding the ice, andadditional milk and sugar as necessary.Yields: 2-1/2 to 3 cups.

Variations: Replace the milk with either one ofthe following:

1/2 to 1 C. Fruit Sorbet1/2 C. Peach-Flavored Yogurt1/2 Banana cut in chunks and 1/2 to 3/4 C. Wa-ter1/2 C. Canned Crushed Pineapple (in juice)1/2 C. Bottled Piña Colada Drink Mix and 1/4 C.Dark Rum1/2 C. Cold Apple Juice1/2 C. Cold White Cranberry Juice and 2 Tbsp.Lime Juice1/2 C. Cold Guava Juice (or nectar)1/2 C. Buttermilk and a couple of spoonfuls ofHoney1/4 C. each Sweetened Condensed Milk, Waterand Lime Juice

Easy Sautéed Mango Topping

In a skillet heat 1 peeled and chopped mango ina couple of tablespoons of butter and a dash ofrum. Serve over vanilla ice cream or slices ofpound cake.

Got Rum? • 9


10 • Got Rum?


Mango Rum Cake, by Sanjiv Singh

This recipe is adapted from one that appearedin the LA Times food section. The recipe calls fora ready-made cake mix. Keep looking in the bak-ing section of your grocery store until you find theright one. It's wonderful served warm with peachice cream.

1 C. Peeled Mango, diced1 (18.5 oz) box of "Butter Recipe Golden CakeMix"3 Eggs1/2 C. Pureed Ripe Mango1/4 C. Butter, softened1/2 C. Light Rum1/6 C. Water

Spray the bottom of a 10 inch tube or bundt panwith a non-stick vegetable spray (or grease withmargarine) and dust with flour. Arrange mangocubes in the bottom of the pan. Blend rum, water,eggs, butter and pureed mango. Add cake mixand beat at medium speed for 4 minutes.

Pour batter into prepared pan and bake immedi-ately in a preheated 375F oven for 45 minutes,or until a toothpick inserted into the cake comesout clean. Cool 20 minutes in pan. Loosen andremove from pan onto serving plate. Yields: 10servings.

Malibu Rum Rusher recipeFrom the Dinner Co-op

1/2 oz. Malibu Coconut Rum1/2 oz. Malibu Pineapple Rum1/2 oz. Malibu Mango Rum2 oz. Orange Juice1 splash Grenadine

Combine the Malibu coconut, pineapple andmango rum with the orange juice and grenadinein a blender with half a cup of crushed ice. Blenduntil slushy; add more ice if required. Pour into apiña-colada glass and serve.

Banana, Strawberry And MangoRum Flambe

2 Bananas, sliced (ripe but not soft)½ C. Strawberries, quartered50 ml. Dark Rum3 Tbsp. Brown Sugar2 Tbsp. Butter1 Mango, cleaned and dicedFresh Mint, garnish4 Chocolate Baskets (available at Urban Fare)1 C. Lemon Citron Cream (refer to recipe)

Heat a sauté pan and add butter until melted. Addbrown sugar and blend. Add bananas, strawber-ries and mango ,cook on medium heat for ap-proximately 4-5 minutes. Add rum and light witha match to flambé. Continue cooking until theflame goes out.Cool the mixture so that it doesn’t melt the choco-late baskets (place the mixture in a bowl and placeanother bowl of ice underneath). Add 1 cup oflemon citron cream, toss gently. Fill fruit intochocolate baskets and garnish with fresh mintleaf. Can also be layered with a good gelato.

Vanilla Sorbet with Mango Rum-Raisin Topping

This makes a great light dessert after a fillingmeal.

2 C. Diced Mango1/3 C. Golden Raisins1/2 - 1 oz. Dark RumVanilla Sorbet

Before dinner, combine mango with raisins andrum in a bowl. Cover and refrigerate.At serving time, spoon sorbet into bowls and topwith mango mixture. Serves 4.

Got Rum? • 11


Ice Cream with Rum MangoSauce

1 Ripe Mango, peeled and diced3/4 C. Pineapple Juice2 Tbsp. Honey2 Tbsp. Dark Rum2 Tbsp. Fresh Lime Juice2 tsp. Cornstarch1 Tbsp. WaterGrated zest of 1 LimeVanilla Ice Cream

Purée the diced mango in an electric blender orfood processor until smooth. Combine the puréedmango with the pineapple juice, honey, rum andlime juice in a small saucepan. Bring to a simmerover moderate heat. Mix the cornstarch and wa-ter and add to the mango mixture. Cook over mod-erate heat, stirring constantly, for 2 to 3 minutes,until the sauce thickens. Add the lime zest andremove from the heat. Serve warm or chilled overice cream. Makes about 1 cup, to serve 4 to 6.

Cold Mango and Rum Soup(Sopa Fria de Mango y Ron)

5 Med. Mangoes, peeled and cut into smallpieces1 C. Coconut Milk1 C. Milk1/2 tsp. Ground Cinnamon3 Tbsp. Honey3 Tbsp. Golden RumFreshly Grated Nutmeg (for garnish)

Puree the mango in a blender or food processor,then pass through a sieve. Combine the mangopuree with the remaining ingredients except thenutmeg. Garnish with the nutmeg. Makes 6 Serv-ings.

Mango Rum Cocktail

1 Mango, peeled and sliced1 can Frozen Pineapple-Orange Concentrate3/4 C. RumIce

Put the first three ingredients into a blender andfill with ice cubes. Blend until mixed but still mushy.Serve in stemmed glasses.

12 • Got Rum?


Got Rum? • 13


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